Prep time: 30 min
Freeze time: 2+ hours
Makes 12-14 cups
Try this recipe ASAP for a low carb, high protein cold and creamy treat! I’m here to tell you that all desserts don’t need to have high amounts of processed sugar or carbohydrates! These babies are basically protein bars or maybe even a quick and easy breakfast.
Nut flours help create wholesome treats that are very filling and will satisfy your sweet craving all in one! One of my favorite nut flours is Nature's Eats and you can find these plant-based, gluten-free and low carb flours on Amazon or Walmart.
Makes 12-14 Cheesecake Cups
1 ½ cup Rolled Oats or Oat Flour
1 ½ cup @natureseats Walnut Flour
¼ cup Ground Flax + ½ cup Water
1 tsp Salt⠀⠀⠀⠀
2 cups raw Cashews (soaked 2 hrs)
1 large Lemon (juiced)
¼ cup Coconut Oil (melted)
¾ cup full-fat Coconut Cream
½ cup Agave Nectar or Maple Syrup
1 tbsp Vanilla Extract
1/2 cup frozen Cherries
1/2 cup frozen Strawberries
You will need: blender, food processor, muffin tray ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine flax meal and water in a small bowl to create flax egg. Mix well and let thicken. Line muffin tins with cupcake liners/paper.
Add all crust ingredients to food processor and blend until dough-like consistency forms.
Add about 2 tbsps of dough to muffin tray to crest the crust of each cheesecake cup. Is your thumbs to press it down and mold it well.
Add all your cheesecake filling ingredients to a high speed blender or food processor and blend until perfectly smooth. You want to avoid lumps or pieces to achieve a smoothie cheesecake consistency. Save half of this mixture to add frozen fruit later.
Pour half of the cheesecake purée on top of the crust and freeze for at least 2 hours. Meanwhile it is freezing blend your cherries and strawberries into the other half of the mixture.
After bottom layer is frozen add the fruity layer on top and freeze for another 2 hours or overnight.
Take out of the freezer and thaw for 15 minutes before serving. Top with melted dark chocolate if you please!